|Serving Size||½ of recipe|
|Total Fat||11 g|
|Saturated Fat||3 g|
|Total Carbohydrate||11.5 g|
|Dietary Fiber||4 g|
|Olive oil||1 tablespoon|
|Juice of 1 lime|
|White wine vinegar||1 tablespoon|
|Medium tomatoes, diced||2|
|Scallions, finely chopped||2|
|Fresh dill, finely chopped||1 tablespoon|
|Fresh parsley, finely chopped||1 tablespoon|
|Salt||¼ + ¼ teaspoon|
|Freshly ground pepper|
|Haddock fillet, cut in half||½ pound|
|Fresh baby spinach||3 ounces|
- Mix together olive oil, lime juice, and white wine vinegar in a small saucepan over medium-high heat. Bring to a boil, and then remove from heat and add in the tomatoes, scallions, dill, and parsley. Add ¼ teaspoon salt and pepper to taste.
- Sprinkle fish with the remaining ¼ teaspoon of salt and ¼ teaspoon of lemon-pepper.
- Heat butter in a nonstick skillet over medium heat, add fish and cook for about 2 minutes on each side. Transfer to a plate.
- Add the spinach to the skillet and stir it until just wilted. Divide spinach onto two plates. Top with the fish and the sauce.
3 very lean meats; 2 vegetables; 2 fats
Wash and scrub 2 medium Yukon gold potatoes with skin. Place in a medium-sized pot and fill with cold water to cover. Heat on medium-high with lid on until simmering, then turn heat to low. Cook until potatoes are soft when pricked with a fork, about 30 minutes.
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